JP2023144495A - Oil-in-water type emulsified fat composition - Google Patents

Abstract

To provide a minced meat processed food having excellent salty taste, or to provide a plant raw material-containing substitute meat processed food, furthermore, an oil-in-water type emulsified fat composition for obtaining such a minced meat processed food or plant raw material-containing substitute meat processed food.SOLUTION: In order to solve the above problems, there is provided an oil-in-water type emulsified fat composition for minced meat processed foods or plant raw material-containing substitute meat processed foods, which contains the following components (A) to (C). (A) Edible oil and fat having a solid fat content (SFC) at 10°C of 10% or more (B) one or more gelling agents selected from agar and deacylated gellan gum, and (C) salt. According to the present invention, it is possible to provide a minced meat processed food having an excellent salty taste or a plant raw material-containing substitute meat processed food. Furthermore, it is possible to provide an oil-in-water type emulsified fat composition for obtaining such a minced meat processed food or a plant raw material-containing substitute meat processed food.SELECTED DRAWING: None

Description

The present invention relates to a gel-like oil-in-water emulsified fat composition for minced meat processed foods or alternative meat processed foods containing plant materials.

In processed minced meat products such as hamburgers and meatballs, salt is usually added for the purpose of improving the cohesiveness of the ground meat. The added salt is mixed with the ground meat and used to improve the binding properties between the meats. In addition, the salt that is not used to bind the meat together becomes kneaded into the minced meat processed food. When eating minced meat processed foods, these salts are less likely to separate as ions, and are less likely to be perceived as salty by the taste buds of the tongue. Therefore, in order to impart a salty taste to a minced meat processed food, it is necessary to add more salt than is perceived as a salty taste.
In recent years, against the backdrop of rising consumer health consciousness, the environmental burden of livestock farming, and the increasing demand for meat due to the world's population and rising incomes in emerging countries, soybean protein and Demand for foods such as hamburgers made from plant-derived proteins such as wheat protein and pea protein (hereinafter referred to as alternative meat processed foods containing plant materials) is increasing. When producing such substitute meat processed foods containing plant materials, salt is evenly dispersed into the protein and paste material used as a binder during mixing, resulting in the same salty taste as minced meat products. It becomes difficult. Furthermore, salt also contributes to canceling out the unique flavor of plant-derived proteins. Therefore, in order to impart a salty taste to a plant material-containing meat alternative processed food similar to a minced meat processed food, it is necessary to add a larger amount of salt than is perceived as salty.

Furthermore, when it comes to the minced meat processed products and alternative meat processed foods containing plant materials mentioned above, compared to eating them immediately after cooking, if you eat them after some time has passed after cooking, it is difficult to eat them immediately after cooking because they are not completely mixed into the dough. During storage, some of the salt that was present in the food diffuses throughout the food and soaks into the meat and vegetable proteins, making it even harder to perceive the salty taste.

On the other hand, excessive intake of salt is thought to be a cause of lifestyle-related diseases such as high blood pressure, and in recent years, there has been a demand for reducing the intake of seasonings containing salt from a health perspective. However, if you reduce the amount of salt added to food, the taste will become bland and the taste will be lost. In addition, potassium chloride and the like are sometimes used as a substitute for common salt, but there is a problem that the taste is impaired due to the weak salty taste and bitterness.
Accordingly, there is a need to enhance the salty taste of minced meat processed products and substitute meat processed foods containing plant materials without increasing the amount of salt added to the food. Patent Document 1 describes a method for enhancing the salty or sweet taste of foods by containing seasonings in a gel using gelatin or collagen peptide. However, although this method is effective when cooking in which it is dispersed without heating, the gel dissolves when cooking with heating, so the seasoning solution soaks into the food or flows out, making it less effective. do not have.

Japanese Patent Application Publication No. 2016-073214

An object of the present invention is to provide a gel-like oil-in-water emulsified fat composition from which a minced meat processed food or a plant material-containing substitute meat processed food having good salty taste can be obtained.

As a result of extensive research in order to solve the above problems, the present inventor discovered that the above problems could be solved by using a gel-like oil-in-water emulsified fat composition containing predetermined raw materials, and developed the present invention. Completed. That is, the present invention includes the following [1] to [3].
[1]
A gel-like oil-in-water emulsified fat composition for minced meat processed foods or substitute meat processed foods containing plant materials, comprising the following components (A) to (C).
(A) Edible oil and fat having a solid fat content (SFC) of 10% or more at 10°C (B) One or more gelling agents selected from agar and deacylated gellan gum (C) Salt [2]
[1] A minced meat processed food or a plant material-containing substitute meat processed food, comprising the gelled oil-in-water emulsified oil composition described in [1].
[3]
[1] A frozen minced meat processed food or a substitute meat processed food containing frozen plant materials, comprising the gelled oil-in-water emulsified fat composition described in [1].

According to the present invention, it is possible to provide a gel-like oil-in-water emulsified fat composition from which a minced meat processed food or a plant material-containing substitute meat processed food having a good salty taste can be obtained.
In the present invention, an oil-in-water emulsified fat composition containing (A) an edible fat with a solid fat content (SFC) of 10% or more at 10°C and (C) salt is prepared from (B) agar and deacylated gellan gum. By gelling with one or more selected gelling agents to form a heat-resistant gel, and including this gel-like oil-in-water emulsified oil composition in minced meat processed foods or alternative meat processed foods containing plant materials, salty taste can be improved. It is possible to obtain an improvement effect. According to the present invention, when (C) a gel-like oil-in-water emulsified oil composition containing salt is mixed into a minced meat processed food or a substitute meat processed food containing plant materials, (C) salt is contained in fine granular gels. It prevents salt from seeping into meat and binding materials. Furthermore, since the gelled oil-in-water emulsified fat composition of the present invention has heat resistance, the localization of (C) salt is maintained even during cooking of minced meat processed foods or substitute meat processed foods containing plant materials. As a result, compared to the case where salt is directly added to a minced meat processed food or a substitute meat processed food containing plant materials, (C) the gel-like emulsified oil composition containing salt is localized, which makes it more effective. You can feel the strong salty taste.
Moreover, in the oil-in-water type emulsified fat composition of the present invention, in addition to common salt, edible fats and oils are localized at the same time, so that the salty taste and the rich taste of the fats and oils can be felt at the same time. Furthermore, by using (A) an edible fat with a solid fat content (SFC) of 10% or more at 10° C., the gel containing salt can be softened and dispersed into fine particles. Since the finely granular gel is firmly held in the dough of the minced meat processed food or the substitute meat processed food containing plant materials, it is possible to suppress the gel from falling off during baking.

Furthermore, when the gel-like oil-in-water emulsified fat composition of the present invention is used in a frozen minced meat processed food or a substitute meat processed food containing frozen plant materials, even more effects can be obtained. In other words, when a minced meat processed food or a substitute meat processed food containing plant materials is first heated, frozen, and then reheated and eaten, the gel and emulsification of the gelled oil-in-water emulsified fat composition are destroyed, and salt, water, and Oil is released. Therefore, in a minced meat processed food or a substitute meat processed food containing plant materials that includes a freezing process, when eaten, meat juice containing seasonings, water, and fats and oils is locally released, and the effect of improving salty taste is more pronounced.

The present invention will be explained in detail below.
<Gel-like oil-in-water emulsified fat composition>
[(A) Edible oil and fat]
Edible fats and oils are used in the gel-like oil-in-water emulsified fat composition of the present invention. Edible oils and fats used in the present invention include natural vegetable oils such as palm oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, coconut oil, and palm kernel oil; beef tallow, lard, fish oil, milk fat, Natural animal fats and oils such as; or hydrogenated oils, extremely hardened oils, fractionated oils, and transesterified oils of these alone or in combination. These fats and oils are appropriately selected depending on the purpose, and one type or two or more types may be arbitrarily combined.

The edible fat (A) in the gelled oil-in-water emulsified fat composition of the present invention has a solid fat content (SFC) of 10% or more at 10°C. Preferably, the solid fat content (SFC) at 10°C is 15% or more, more preferably 20% or more. (A) The solid fat content (SFC) at 10°C of the edible fat is 10% or more, and (B) the present invention is gelled with one or more gelling agents selected from agar and deacylated gellan gum. When the gel-like oil-in-water emulsified fat composition is used in a minced meat processed food or a substitute meat processed food containing plant materials, the gel is easily dispersed in the form of fine particles.

In general, gels using gelling agents such as agar or deacylated gellan gum are created by forming a three-dimensional network structure in which the gelling agent polymer dissolved in an aqueous phase forms a three-dimensional network structure by cooling, etc., and contains water inside the gel. It becomes a gel by doing this. At this time, if oil droplets exist inside the gel, they act on the network structure of the gelling agent, making the gel soft. Furthermore, when fats and oils crystallize within the gel, it further affects the network structure of the gelling agent, making the gel even softer. On the other hand, fats and oils have little effect on the heat resistance of the gel. Generally, minced meat processed foods or substitute meat processed foods containing plant materials are mixed at temperatures below 10°C, but for the reasons mentioned above, the presence of solid fat makes the gel more likely to crumble, causing the gel to become fine. Easy to disperse in particle form.

The solid fat content (SFC) of the edible oil (A) in the gel-like oil-in-water emulsified fat composition of the present invention at 10°C is preferably 90% or less, and 85% or less from the viewpoint of good melting in the mouth when eaten. It is more preferable that

In the present invention, solid fat content (SFC) is a measurement of the amount of solid fat in fats and oils, and is measured according to the standard fat and oil analysis test method "2.2.9-2013 Solid fat content (NMR method)". It was measured. The measuring device used was "SFC-2000R" (manufactured by Astec Corporation).

The content of "(A) edible fat and oil having a solid fat content (SFC) at 10°C of 10% or more" in the gelled oil-in-water emulsified fat composition of the present invention is, for example, 5 to 80% by mass. . From the viewpoint of forming a fine particulate gel, the content is preferably 10% by mass or more, more preferably 30% by mass or more, and even more preferably 40% by mass or more. From the viewpoint of improving the salt retention capacity of the gel, the content is preferably 70% by mass or less, more preferably 60% by mass or less.

[(B) Agar]
Agar is a polysaccharide containing agarose and agaropectin extracted from red algae and seaweed such as Amanita and Amanita spp. As the agar in the gel-like oil-in-water emulsified fat composition of the present invention, commonly commercially available agar can be used. The agar in the gel-like oil-in-water emulsified oil-fat composition of the present invention has heat resistance, and the gel-like oil-in-water emulsified oil composition of the present invention can be used in minced meat processed foods or alternative meat processed foods containing plant materials. For example, the jelly strength measured by the Nikansui method described below is 1200 g/cm ² to 2500 g/cm ² , preferably 1300 g/cm 2 , since the gel is easily dispersed in the form of fine particles when used. ² to 2200 g/cm ² , more preferably 1500 g/cm ² to 2000 g/cm ² . Examples of such agar include ultra-high strength agar calicorican (jelly strength: 1800 g/cm ² , manufactured by Ina Food Industry Co., Ltd.).

The content of agar in the gel-like oil-in-water emulsified fat composition of the present invention is, for example, 0.1 to 2.0% by mass, preferably 0.15 to 1% by mass, from the viewpoint of obtaining heat resistance and dispersibility. 0.0% by weight, more preferably 0.2-0.8% by weight.

The jelly strength of agar in the present invention is determined by the Nikkansui method, where a 1.5% agar solution is left at 20°C for 15 hours, and the hardness of the solidified gel ^is measured. This is the maximum weight (g) that can be withstood for seconds.

In the present invention, agar is used for the purpose of imparting heat resistance to the gelled oil-in-water emulsified oil composition and to use the gelled oil-in-water emulsified oil composition of the present invention in minced meat processed foods or alternative meat processed foods containing plant materials. It is used for the purpose of dispersing gel into fine particles when used.
The oil-in-water emulsified fat composition gelled by agar is not uniformly emulsified in the raw materials during the production of minced meat processed foods or alternative meat processed foods containing plant materials, but is localized in a particle state, and even when heated. By maintaining the salt content, an effect of improving the salty taste when eating can be obtained.

[(B) Deacylated gellan gum]
Gellan gum is a polysaccharide produced by Sphingomonas elodea, and is a linear polymer whose constituent units are four sugar molecules: glucose, glucuronic acid, glucose, and rhamnose. There are two types of gellan gum: deacylated gellan gum and native gellan gum.Native gellan gum has an acetyl group and a glyceryl group in its constituent glucose, and the gellan gum from which these acyl groups (acetyl group and glyceryl group) have been removed is called gellan gum. It is a deacylated gellan gum. Both types of gellan gum have completely different physical properties depending on the presence or absence of acyl groups, and deacylated gellan gum is characterized in that the gel produced using it has heat resistance.

As the deacylated gellan gum that can be used in the present invention, commonly available commercially available gellan gums can be used. The content of deacylated gellan gum is determined to provide heat resistance and to ensure that the gel is fine when the gelled oil-in-water emulsified fat composition of the present invention is used in minced meat processed foods or alternative meat processed foods containing plant materials. The content is, for example, 0.2 to 2.0% by mass, preferably 0.25 to 1.5% by mass, and more preferably 0.3 to 1.0% by mass, from the viewpoint of easy dispersion in the form of particles. . Examples of deacylated gellan gums include Kelcogel (San-Ei Gen FFI Co., Ltd.) and Gel Up KS (San-Ei Gen FFI Co., Ltd.).

In the present invention, when using deacylated gellan gum, in order to gel the deacylated gellan gum, alkaline earth metal salts such as calcium salts and magnesium salts, or potassium salts are used to the extent that the effects of the present invention are not impaired. Salts such as alkali metal salts can be used. Preferably, it is a divalent cation such as a calcium salt. Examples include calcium lactate, calcium chloride, calcium carbonate, calcium sulfate, calcium phosphate, and the like. Deacylated gellan gum is, for example, added to the aqueous phase of the gelled oil-in-water emulsified fat composition of the present invention, heated to 85° C. or higher with stirring, and then divalent cations are added and reacted. After that, oil and fat are added and emulsified, and the temperature is lowered to below 10°C to form a gel. However, when deacylated gellan gum reacts with divalent cations, gelation begins when the product temperature drops below approximately 40°C. Therefore, by stirring and emulsifying at 40°C or higher, a gel can be sufficiently formed and heat resistance can be improved.

The amount of salts added in the gelled oil-in-water emulsified fat composition is not particularly limited, but is, for example, 0.01 to 5% by mass, preferably 0.05 to 1% by mass. Further, the ratio of the content of salts to the content of deacylated gellan gum (salts/deacylated gellan gum) is preferably 0.1 to 2.0, more preferably 0.2 to 1.0. . By adjusting the content ratio of deacylated gellan gum and salts, it is possible to obtain good hardness and heat resistance while further demonstrating the effect of destroying gel and emulsification after heating or freezing and thawing. Can be done. Furthermore, the effects of the present invention can be maintained by improving the viscosity during production of the gel-like oil-in-water emulsified fat composition and increasing the storage stability of the emulsified state.

In the present invention, the deacylated gellan gum is used for the purpose of imparting heat resistance to the gelled oil-in-water emulsified oil composition and to use the gelled oil-in-water emulsified oil composition of the present invention in minced meat processed foods or plant material-containing meat substitutes. It is used for the purpose of dispersing gel into fine particles when used in processed foods. Although the effects of the present invention can be obtained with deacylated gellan gum alone, by using it in combination with agar, the heat resistance that does not dissolve when heated is further improved.

In addition, in the gel-like oil-in-water emulsified oil composition of the present invention using one or more types selected from (B) agar and deacylated gellan gum, the gel and emulsification gradually become unstable during heating, and after heating, The gel and emulsification are destroyed by freezing and heating again. Therefore, when used in minced meat processed foods or substitute meat processed foods containing plant materials, salt, water, and oil are released from the gel-like oil-in-water emulsified fat composition of the present invention when eaten, improving the salty taste. The effect is particularly noticeable in minced meat processed foods that involve a freezing process or substitute meat processed foods containing plant materials.

[(C) Salt]
As the salt used in the present invention, sodium chloride itself or water-soluble salt-containing seasonings such as seasoning salt, sea salt, rock salt, soy sauce, sauce, consomme, and noodle soup containing sodium chloride can be used. It may be in any state such as solid, powder, granule, or liquid, and can be used by being dissolved in the aqueous phase of the gel-like oil-in-water emulsified fat composition.

The content of salt in the gel-like oil-in-water emulsified oil-fat composition of the present invention is determined from the viewpoints that the saltiness is easily improved and the emulsification during the production of the gel-like oil-in-water emulsified oil composition is stabilized. The equivalent amount is, for example, 1.0 to 15.0% by weight, preferably 1.5 to 10.0% by weight, and more preferably 2.0 to 8.0% by weight.

[emulsifier]
In the present invention, an emulsifier can be used to control the emulsion stability of the gel-like oil-in-water emulsified fat composition. The emulsifier used in the present invention is not particularly limited as long as it is suitable for oil-in-water emulsification, but examples include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, sodium caseinate, sodium starch octenylsuccinate, etc. Preferred are glycerin fatty acid esters. The content of the emulsifier in the gelled oil-in-water emulsified fat composition is, for example, 0.01 to 10% by mass, preferably 0.1 to 5% by mass.

[Other ingredients]
In addition to the above-mentioned ingredients, the gel-like oil-in-water emulsified fat composition of the present invention contains seasonings that do not contain salt, preservatives, shelf life improvers, pH adjusters, pigments, antioxidants, etc. to achieve the effects of the present invention. It can be included as long as it does not cause any damage.

[Manufacture of gel-like oil-in-water emulsified fat composition]
The gel-like oil-in-water emulsified oil/fat composition of the present invention can be prepared in the same manner as a general oil-in-water emulsified oil/fat composition. That is, the manufacturing steps include preparation of the aqueous phase, preparation of the oil phase, emulsification, pasteurization or sterilization, homogenization, and cooling. Examples of the sterilization method include batch sterilization and sterilization using UHT or the like. Machines for homogenization include homogenizers, homomixers, colloid mills, cutter mixers, and the like. After homogenization, the gelled oil-in-water type emulsified fat composition of the present invention can be obtained by gelling the mixture through a cooling step. Specifically, as the aqueous phase, one or more gelling agents and emulsifiers selected from (B) agar and deacylated gellan gum are added to water, and the mixture is mixed with a propeller stirrer to make the raw materials uniform. Raise the temperature to ℃ and add (C) salt. Next, (A) edible fat and oil whose temperature was adjusted to 70°C is added, and after continued stirring at 70°C, the mixture is treated at 70°C with a homogenizer at a homogenization pressure of 10 MPa. The gel-like oil-in-water emulsified fat composition of the present invention is obtained by filling the obtained emulsion into a cylindrical plastic cup, covering the cup, and cooling the cup at 10° C. overnight.

<Minced meat processed food or alternative meat processed food containing plant materials>
Minced meat processed foods are processed meat foods that use livestock meat raw materials, and include, for example, hamburgers, meatballs, dumplings, xiao long bao, steamed buns, shumai, minced meat cutlets, cabbage rolls, fish meatballs, and the like. In addition, the plant material-containing meat substitute processed food is a minced meat processed food that uses a plant material-containing meat substitute in which part or all of the animal meat material is replaced with a plant material.

The content of the meat raw material and the meat substitute containing plant materials in the minced meat processed food or the plant material-containing meat substitute processed food of the present invention is not particularly limited, but is, for example, 50% by mass or more, preferably 60% by mass or more. be.

In a processed meat substitute food containing plant materials, the blending ratio of plant materials to the total amount of livestock meat materials and plant materials is not particularly limited, but is, for example, 50% by mass or more, preferably 70% by mass or more, and more preferably The sow is 100% by mass (plant material only).

[Livestock raw materials]
Livestock meat raw materials can be used in the minced meat processed food or the substitute meat processed food containing plant materials of the present invention. Examples of livestock meat raw materials include common beef, pork, chicken, fish, etc., and one or more of these may be used in combination. The above-mentioned livestock meat raw material is preferably used after being minced using a chopper or the like.

[Plant materials]
The plant raw materials contained in the plant raw material-containing meat substitute processed food of the present invention are plant raw materials in the form of powders, granules, fibers, etc., and when mixed or swollen with water, oil, etc., they have a meat-like texture. It forms the As the plant raw material, for example, raw materials derived from soybeans, wheat, peas, corn, etc. are used.

The minced meat processed food or alternative meat processed food containing plant materials of the present invention is characterized by containing the gel-like oil-in-water emulsified fat composition of the present invention. The content of the gel-like oil-in-water emulsified fat composition for the minced meat processed food or the substitute meat processed food containing plant materials is, for example, 0.01 to 40% by mass, and is preferably from the viewpoint of obtaining a high salty taste improvement effect. is 1 to 30% by mass, more preferably 5 to 20% by mass.

The frozen minced meat processed food or the frozen plant material-containing substitute meat processed food of the present invention can be obtained by passing through a freezing step of freezing the minced meat processed food or the plant material-containing substitute processed food. Specifically, it is obtained by first heating a minced meat processed food or a substitute meat processed food containing plant materials, and then passing through a freezing process.

[Method for producing minced meat processed food or alternative meat processed food containing plant materials]
The minced meat processed food or plant material-containing substitute meat processed food of the present invention can be produced in the same manner as general minced meat processed foods or plant material-containing substitute meat processed foods are manufactured. That is, after adding salt to minced meat and mixing it by hand or with a mixer, minced meat or a substitute meat containing plant materials, bread crumbs, sauteed onions, seasonings, spices, etc. are added and mixed, and then the gelled oil-in-water of the present invention is added. A dough is created by kneading the emulsified oil composition. When kneading the gelled oil-in-water emulsified oil and fat composition of the present invention into minced meat or meat substitute containing plant materials, the gelled oil-in-water emulsified oil and fat composition is ground or chopped in advance with a chopper, and then minced. The gelled oil-in-water emulsified fat composition can be finely dispersed in the form of particles in minced meat or a meat substitute containing plant materials by kneading it into meat or a meat substitute containing plant materials, or by stirring during kneading. desirable. The prepared dough can be shaped as it is or wrapped in batter, bread crumbs, skin, etc., and then heated in an oven, steamer, fryer, pot, etc. at a temperature of, for example, 70°C to 250°C to produce the minced meat processed food of the present invention. Alternatively, an alternative meat processed food containing plant materials can be obtained.

The minced meat processed food or alternative meat processed food containing plant materials of the present invention can be eaten as is after primary heating, or can be eaten after being stored at room temperature in a lunch box or the like. Alternatively, it can be frozen after primary heating, then reheated in a microwave, boiled water, or baked in an oven (secondary heating) and eaten immediately after secondary heating, or after being stored at room temperature in a bento container, etc. .

Next, the present invention will be specifically explained with reference to Examples.
[Production of gel-like oil-in-water emulsified fat composition]
(Example 1)
A gelled oil-in-water emulsified fat composition was produced using the formulation composition (mass %) shown in Table 1 by the following method. That is, as an aqueous phase, 4 g of (B) agar (ultra-high strength agar calicorican manufactured by Ina Food Industry Co., Ltd.) and 10 g of an emulsifier (Sunsoft A-181E manufactured by Taiyo Kagaku Co., Ltd.) were added to 456 g of water, and the raw materials were The temperature was raised to 85° C. while mixing with a propeller stirrer so that the mixture was homogeneous, and 30 g of (C) common salt (special grade purified salt, manufactured by Nippon Salt Manufacturing Co., Ltd.) was added. Next, 500 g of (A) palm oil (palm oil manufactured by NOF Corporation) whose temperature was adjusted to 70°C was added, and after continued stirring at 70°C, the mixture was treated at 70°C with a homogenizer at a homogenization pressure of 10 MPa. A cylindrical plastic cup was filled with 500 g of the obtained emulsion, covered with a lid, and cooled overnight at 10° C. to obtain a gel-like oil-in-water emulsified fat composition of the present invention.

(Examples 2 to 12, Comparative Examples 1 to 6)
In Examples 2 to 12 and Comparative Examples 1 to 6, gelled oil-in-water emulsified fat compositions were produced according to Example 1 with the formulations shown in Tables 1 and 2.

Details of the raw materials abbreviated in the table are as follows.
"Palm oil": "Palm oil" (manufactured by NOF Corporation)
"Rapeseed oil": "Rapeseed oil" (manufactured by NOF Corporation)
"Beef tallow": "Beef tallow" (manufactured by NOF Corporation)
"Agar": "Ultra High Strength Agar Karikorikan" (Ina Food Industry Co., Ltd.)
"Deacylated gellan gum": "Kerkogel" (San-Eigen FFI Co., Ltd.)
"Special grade purified salt": (manufactured by Nippon Salt Manufacturing Co., Ltd.)
"Pentaglycerin monostearate": "Sunsoft A-181E" (manufactured by Taiyo Kagaku)
"Calcium lactate": "Calcium lactate" (Shiraishi Calcium Co., Ltd.)
“Glucomannan”: “Rheox RS” (Shimizu Chemical Co., Ltd.)
"Gelatin": "Cowhide gelatin DG-2030" (Kyokuyo Chemical Industry Co., Ltd.)

[Manufacture of frozen minced meat processed food (hamburger steak)]
(Manufacturing example 1)
Frozen hamburger steaks were produced using the formulation shown in Table 3 by the following method.
[1] 42 g of ground beef, 18 g of ground pork, and 0.6 g of salt were weighed into the mixer bowl of a tabletop vertical mixer (Hobart Mixer N50: manufactured by Hobart) and mixed at 285 rpm for 2 minutes.
[2] Add sauteed onions, bread crumbs, and whole eggs, and mix at 139 rpm for 2 minutes.
[3] 10 g of gel-like oil-in-water emulsified fat composition was added as a lump and mixed for 1 minute at 139 rpm. By mixing, the gel-like oil-in-water emulsified fat composition was dispersed in the dough in the form of particles, and a hamburger steak dough was produced.
[4] Hamburg steak dough was formed into a circular shape of 80 g and heated in an oven at 230° C. for 8 minutes (primary heating).
[5] It was frozen using a quick freezer and stored frozen at -20°C for 7 days. A frozen hamburger steak was heated in a 500W microwave oven for 2 minutes (secondary heating) and used for evaluation.
Further, Production Examples 2 to 18 were similarly produced according to the formulations in Table 3. Note that in Example 8, Example 9, and Comparative Example 6, the amount of salt in the gelled oil-in-water emulsified fat composition is different from that in Example 1 used in Production Example 1, so the gelled oil-in-water emulsified fat composition added at the time of hamburger production is different. The composition and the amount of salt to be added were adjusted as shown in Table 3, so that the amount of salt contained in the hamburger steak was the same in all production examples using the standard formulation. In particular, in Comparative Example 6, the gelatinous oil-in-water emulsified oil composition did not contain salt, so the salt in the hamburger steak was directly added as salt during the production of the hamburger steak.
The evaluation items were "baking yield" and "salty taste (sensory evaluation)", and the evaluation results are shown in Tables 1 and 2.

<Evaluation of firing yield after secondary heating>
The weight of the secondarily heated hamburger steak was measured and divided by the weight of the dough before baking to calculate the baking yield. The higher the yield, the less dripping of the added gel-like oil-in-water emulsified fat composition during baking. The less dripping occurs during baking, the less dripping of salt in the gelled oil-in-water emulsified fat composition, and the greater the effect of the present invention.
The firing yield was evaluated as follows using the average value of 8 pieces measured.
◎: 85.0% or more ○: 82.5% or more, less than 85.0% △: 80.0% or more, less than 82.5% ×: Less than 80.0%

<Evaluation of salty taste after secondary heating (sensory evaluation)>
Secondarily heated hamburger steaks (temperature at the time of consumption: 40-60°C) were tasted, and 8 panelists sensory-evaluated the saltiness using the following evaluation criteria. Comprehensive evaluation was performed based on the average value of eight panelists.
〔Evaluation criteria〕
“The salty taste is much stronger than the standard combination product”: 5 points,
“Salty taste is stronger than the standard combination product”: 4 points,
“Salty taste is the same as the standard combination product”: 3 points,
“Less salty taste than the standard combination product”: 2 points,
“Salty taste is very less than the standard combination product”: 1 point [Overall evaluation]
◎: 4.5 points or more ○: 3.5 points or more and less than 4.5 points △: 2.5 points or more and less than 3.5 points ×: Less than 2.5 points

As shown in Table 1, when the gelled oil-in-water type emulsified fat composition of the present invention was included in frozen hamburger steaks, the effect of making the frozen hamburger steak taste more salty than that of the standard combination product was observed.

As shown in Table 2, the gel is Because it was too hard, it was not finely dispersed in the hamburger steak dough, and the gel fell off during baking, resulting in a decrease in yield and low effectiveness. When a gelling agent is not added, the emulsion is not gel-like but liquid, so the emulsion is incorporated into the minced meat and bread crumbs when kneading the hamburger dough, resulting in inferior saltiness (Comparative Example 3 (Manufacturing) Example 15)). When glucomannan was used, the effect was low due to poor salty release during consumption (Comparative Example 4 (Production Example 16)). When gelatin was used, the heat resistance was low, and the gel melted during heating and the solution containing salt dripped, resulting in low effectiveness (Comparative Example 5 (Manufacturing Example 17)). When the gel-like oil-in-water emulsified oil composition did not contain salt and was directly added to hamburger steaks, the salty taste was weak (Comparative Example 6 (Manufacturing Example 18)).

[Manufacture of minced meat processed food (hamburger steak)]
(Manufacturing example 19)
Using the formulation shown in Table 4, hamburger steaks were produced in the same manner as [1] to [4] shown in [Production of frozen minced meat processed food (hamburger steak)] above, and used for evaluation. The evaluation items were "baking yield" and "salty taste (sensory evaluation)" and the evaluation results are shown in Table 4.

<Evaluation of firing yield after primary heating>
The weight of the primarily heated hamburger steak was measured and divided by the weight of the dough before baking to calculate the baking yield. The higher the yield, the less dripping of the added gel-like oil-in-water emulsified fat composition during baking.
The firing yield was evaluated as follows using the average value of 8 pieces measured.
◎: 87.5% or more ○: 85.5% or more, less than 87.5% △: 82.5% or more, less than 85.5% ×: Less than 82.5%

<Evaluation of salty taste after primary heating (sensory evaluation)>
Firstly heated hamburger steaks (temperature at the time of consumption: 40 to 60°C) were tasted, and 8 panelists sensory-evaluated the saltiness using the following evaluation criteria. Comprehensive evaluation was performed based on the average value of eight panelists.
〔Evaluation criteria〕
“The salty taste is much stronger than the standard combination product”: 5 points,
“Salty taste is stronger than the standard combination product”: 4 points,
“Salty taste is the same as the standard combination product”: 3 points,
“Less salty taste than the standard combination product”: 2 points,
“Salty taste is very less than the standard combination product”: 1 point [Overall evaluation]
◎: 4.5 points or more ○: 3.5 points or more and less than 4.5 points △: 2.5 points or more and less than 3.5 points ×: Less than 2.5 points

As shown in Table 4, when the oil-in-water type emulsified fat composition of the present invention was contained in hamburger steaks, it was observed that the hamburger steaks had the effect of making the hamburger steak taste more salty than the standard combination product.

[Manufacture of alternative meat processed food (hamburger steak) containing frozen plant materials]
(Production example 20)
[1] 12 g of granular soy protein, 6 g of fibrous soy protein, and 56.4 g of water were weighed into the mixer bowl of a tabletop vertical mixer (Hobart Mixer N50: manufactured by Hobart Co., Ltd.) and allowed to absorb sufficient water.
[2] 0.6 g of salt, 4 g of powdered soy protein, 10 g of sauteed onions, and 5 g of bread crumbs were added and mixed at 285 rpm for 2 minutes.
[3] 10 g of gel-like oil-in-water emulsified fat composition was added as a lump and mixed for 1 minute at 139 rpm. By mixing, the gel-like oil-in-water emulsified fat composition was dispersed in the dough in the form of particles, and a hamburger steak dough was produced.
[4] Hamburg steak dough was formed into a circular shape of 80 g and heated in an oven at 230° C. for 8 minutes (primary heating).
[5] It was frozen using a quick freezer and stored frozen at -20°C for 7 days. A frozen hamburger steak was heated in a 500W microwave oven for 2 minutes (secondary heating) and used for evaluation. The evaluation items were "baking yield" and "salty taste (sensory evaluation)", and the evaluation results are shown in Table 5.

<Evaluation of firing yield after secondary heating>
The weight of the secondarily heated hamburger steak was measured and divided by the weight of the dough before baking to calculate the baking yield. The higher the yield, the less dripping of the added oil-in-water emulsified fat composition during baking.
The firing yield was evaluated as follows using the average value of 8 pieces measured.
◎: 85.0% or more ○: 82.5% or more, less than 85.0% △: 80.0% or more, less than 82.5% ×: Less than 80.0%

<Evaluation of salty taste after secondary heating (sensory evaluation)>
Secondarily heated hamburger steaks (temperature at the time of consumption: 40-60°C) were tasted, and 8 panelists sensory-evaluated the saltiness using the following evaluation criteria. Comprehensive evaluation was performed based on the average value of eight panelists.
〔Evaluation criteria〕
“The salty taste is much stronger than the standard combination product”: 5 points,
“Salty taste is stronger than the standard combination product”: 4 points,
“Salty taste is the same as the standard combination product”: 3 points,
“Less salty taste than the standard combination product”: 2 points,
“Salty taste is very less than the standard combination product”: 1 point [Overall evaluation]
◎: 4.5 points or more ○: 3.5 points or more and less than 4.5 points △: 2.5 points or more and less than 3.5 points ×: less than 2.5 points

As shown in Table 5, when the oil-in-water type emulsified fat composition of the present invention was included in a meat substitute processed food (hamburger steak) containing plant materials, it was observed that the effect was that the salty taste was felt to be stronger compared to the standard combination product. .

Claims (3)

A gel-like oil-in-water emulsified fat composition for minced meat processed foods or substitute meat processed foods containing plant materials, comprising the following components (A) to (C).
(A) Edible oil or fat having a solid fat content (SFC) at 10°C of 10% or more (B) One or more gelling agents selected from agar and deacylated gellan gum (C) Salt A minced meat processed food or a plant material-containing alternative meat processed food, comprising the gelled oil-in-water emulsified oil composition according to claim 1. A frozen minced meat processed food or a substitute meat processed food containing frozen plant materials, comprising the gelled oil-in-water emulsified fat composition according to claim 1.